Smoked Salmon

In a small bowl make the salmon glaze by whisking maple syrup with apple juice and bourbon. Set aside.

Pat salmon dry with a paper towel. Squeeze the juice of 1 lemon over the salmon.

Season the flesh side of the salmon with salt, pepper, and dried dill.

Preheat smoker to 225°F. Fill water tray in smoker with water almost to the top. Place (alder preferred, or other) wood chunks on the coals.

Place salmon skin side down on the cooking grate in the smoker.

For the first hour of smoking, brush the salmon fillets with salmon glaze every 15 minutes.

Smoke for a approximately 2 hours or until tender and flaky and salmon has reached an internal temperature of 145°F.